(772) 221-9517

DINNER MENU

Love your meal and want to buy a round of beers for the Chefs?  $10

APPETIZERS

*Tuna Tartare 22

Diced sushi grade ahi, cilantro lime avocado puree, 
cucumber tomato salad in yuzu vinaigrette, 
wonton chips, morita ponzu glaze

Smoked Duck Wings 27 GF

Oil crisped Leighton Farms smoked 
confit of duck tossed with sweet chile, 
sesame and citrus

Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis – 
salsa roja – cotija

Burrata 19 VEG • GF
Blistered, white balsamic infused 
heirloom cherry tomatoes – locally made 
Burrata – basil pesto

Parmesan Roasted 
Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven 
roasted with parmesan and finished with 
roasted red pepper cream

Meat and Cheese Board 29
Chef’s daily choice of charcuterie and 
artisan cheeses – local honey – 
whole seed mustard – 
Gafford pickles – artisan crackers

Lump Crab Cakes 28
3 jumbo lump crab cakes – dijon aioli – local greens

*Lamb Lollies 29 GF
Citrus dijon marinated and fire grilled, 
pistachio-mint pesto, feta, crushed pistachio, 
honey balsamic drizzle

Whipped Pimento Dip 16 VEG
Ricotta cheese, aged cheddar, smoked tomato, 
roasted red bell pepper, scallion, served warm with 
toasted heirloom sourdough bread

 


SOUP

Chefs Whim – MP


SALADS

Add to any salad:
Fried or Marinated     Grilled Chicken  11 
Salmon 14    Crab Cake 9
3 Blackened Jumbo Shrimp  16

The Gafford Caesar 15 VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in 
house made Caesar dressing
ADD: anchovies 2

Farm Stand 15 VEG
Local baby greens dressed in white balsamic vinaigrette, baby heirloom tomato, 
English cucumber, red onion, 
farm carrot, marinated olive, 
sunflower seed, crisp garbanzo

Street Corn Salad 17 VEG • GF
Fire grilled locally sourced corn, 
ripe avocado, crisp romaine, 
cotija cheese, tossed in creamy 
chile-cilantro dressing

Beet salad 18 VEG • GF
Locally sourced roasted beets, 
goat cheese, shaved fennel, 
pickled Serano, spiced walnut, 
with baby greens tossed and 
citrus balsamic vinaigrette

VEG (Vegetarian)        VEGN (Vegan)       GF (Gluten Free)

*Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.

 ENTREES

*The Burger 20
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with 
ouse kettle chips 
add: bacon or guacamole 2

*The Gafford 65
Our signature steak! 20oz bone-in prime 
Revier Ranch ribeye with chef’s butter served 
with house made mac and cheese and 
local vegetables

add: Maytag bleu cheese 4 • 1 crab cake 9
3 blackened shrimp 16

Mabel’s Fried Chicken 25
She made it for Taylor since he was born. 
2 southern style boneless breasts with black dot 
gravy over garlic confit mashed local potatoes 
and local vegetables

*8oz Beef Filet Mignon 56 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 
72-hour steak sauce over garlic confit mashed 
local potatoes and local vegetables

add: Maytag bleu cheese 4 • 1 crab cake 9
3 blackened shrimp 16

Southern Style Meatloaf – 
(While it lasts!) 28
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi-glacé. Topped with crispy leeks over garlic confit mashed local potatoes and local vegetables 
(meatloaf: short rib, chuck, brisket and bacon)

*Maple Brined Double Bone Pork Chop 40 GF
16oz double bone Duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed local potatoes and local vegetables

Scottish Salmon 31
Organic Scottish salmon fire grilled to order 
served with your choice of house made jalapeño 
bbq sauce or garlic herb butter served over wild grains and local vegetables

Local Snapper 35
Local variety, served pan roasted with tomatillo glaze, chipotle butter sauce, Spanish chorizo, bell pepper slaw, baby greens over wild grains 
and local vegetables

*Southern strip 46 GF
16oz fire grilled Revere Black Angus strip steak served with cowboy béarnaise and roasted rajas over garlic confit mashed potatoes and local vegetables

Local swordfish 33
Fire grilled with cilantro pesto, aji crema, and pickled onion over wild grains and local vegetables

Overnight short rib 36 GF
Sterling silver black Angus short rib finished 
with red wine demi-glacé and wild roasted mushrooms over garlic confit mashed potatoes 
and local vegetables

Pan roasted chicken 28 GF
Airline cut, citrus marinated and mesquite style rubbed, herb infused hot honey glaze over garlic confit mashed local potatoes and local vegetables

Shrimp and Grits 33 GF
Pan blackened jumbo shrimp over creamed jalapeño cheese grits, cilantro, crumbled andouille, roasted local corn, and finished with low country cream

Asparagus and Meyer lemon risotto 28 VEG • GF
Roasted asparagus, toasted Arborio rice, finished with fresh lemon, herbs, and boursin cream topped with a smoked sun-dried tomato salad

DESSERTS

7 layer
Carrot Cake 16
VEG

with cream cheese icing

Chocolate Cake 15
with white chocolate and milk chocolate curls 
and fresh whip whipped cream

Ricks
Peanut Butter Pie 15
VEG

with chocolate cookie crust and fresh whipped cream

Classic Crème Brûlée 15 Veg • GF
Madagascar vanilla bean, burnt sugar crust, 
mixed berry compote, fresh whipped cream

Banana Foster’s Cheesecake 17 Veg
Caramelized banana infused cheesecake with 
graham cracker crust, finished with whipped cream, 
rum caramel and fresh banana

After Dinner Drinks

Espresso 6 • Double espresso 8 • Cappuccino 7

The Gafford coffee 12
with baileys, amaretto, kahlua
and fresh whipped cream

Irish coffe 12
with Jameson Irish whiskey and fresh whipped cream

The nut case 15
RumChata, pistachio liqueur, raspberry preserves

Quintaliza espresso martini 16
Quintaliza reposado, kahlua, espresso

Chocolate martini 15
vanilla vodka, dark amd white chocolate liqueurs, 
kahlua, coconut rum chocolate drizzle

Grahams 20 year old tawny port 14

Menu updated March 4, 2025

We offer a 3% discount for cash payments.